No-brainer recipe for consuming tons of protein and fiber in a tasty non-fattening, low-carb way.

THE LOW DOWN:

I've never met a person who doesn't enjoy a bit of oil in their sautéed veggies. However, rather than sautéing the onions in oil, saute them in water. Save the really good for you, omega-3 flaxseed oil to top the pasta instead of using oil to cook with.

The cool thing is that it will taste just as if you've sautéed the dish in oil, except this way you are getting the brain strengthening Omega 3s that would get denatured by the heat.

Here's the other trick in this recipe. The pasta is made entirely of beans! Which means its not only gluten free, but it has protein and fiber. Traditional pasta has virtually no fiber, which means that the carbs will spike your blood sugar and then dramatically lower them after they digest. Think of it as pure sugar, your body sees almost no difference, and neither will your waist line!

INGREDIENTS:

Pasta made from beans. I used Tolerant brand because the only ingredient was red lentils.

1 can of organic lentils in a bpa free can

1 can of organic roasted tomatoes in a bpa free can

half chopped onion

couple tablespoons fresh organic cold pressed flaxseed oil

Himalayan salt

Fresh garlic or tons of garlic powder

Chipotle powder to taste

Handful of Asparagus and broccoli or whatever veggies you have in the fridge

handful of Kale or spinach

METHOD:

Boil pasta

In a separate pan, saute onions with a few tablespoons water

Add all the other veggies to the pan along with spices

Combine cooked pasta with veggie dish and allow to cool for a couple minutes. When its not piping hot, top with flaxseed oil and a bit of himalayan salt